Burnt Ends, doesn’t sound particularly appealing really, but for BBQ enthusiasts in the know, they are a real delicacy that is usually reserved for the hard working chef, washed down with a cold beer. They usually consist of the ends of beef brisket that have seen bit too much heat, and brisket cooked properly can take 18 hours. This is a lot quicker way of getting that fix, and will take 5 hours to cook.
Beef short ribs have the same bags of flavour that brisket has, but have a bit more fat and cook quicker. I used a bought BBQ rub on mine for ease, rubbed a good handful into the short ribs, and then cooked for 4 hours on the BBQ at 140degC, with the lid on of course, with a chunk of apple wood that I’d pruned from one of my trees. At this point there was a wonderful bark on the outside of the meat.
The succulent smoky meat pulled easily off the bone, and I cut it into chunks about an inch think. I popped the meat into an oven tray, along with half a bottle of Jeremiah Weed Sour Mash Brew, and popped back to smoke in the BBQ for another hour.
Served with a jar of Sour Mash Brew and a pile of homemade slaw, the juices from the meat dribbling down my chin, this was a messy but gorgeously meaty feast.
First of all apologies that the pic isn’t up to my usual quality, the nights seem to be drawing in with such speed, one minute it was lovely and sunny, the next almost pitch dark. But this little recipe is a good one that I wanted to get out to you guys anyway.
I used a dry competition rub on these lovely short ribs, but use a shop bought or homemade rub too, and smoked them for 4 hours at 120 deg C. I then popped them on a deep baking tray and poured over a bottle of Jeremiah Weed Sour Mash Brew covered with foil and popped into the oven for another 2 hours to braise in the bourbon flavoured beverage.
The results were outstanding, lovely moist meat that pulled into lovely long strands, a smoky savoury bark, and the flavours from the Jeremiah Weed vanilla and spice subtly adding a lovely complexity to the meat.
What else would you drink this with but a jam jar of Sour Mash Brew.
You know there are different glasses for red wine, champagne, and martinis, well I can reliably confirm that my new favourite drink tastes great in a Jam Jar, yes you heard right.
Fill your Jam Jar with ice and pour in this wonderful brew…..
I guess you could say it’s a sort of grown up alcopop, yes hooch has finally come of age, it’s the bourbon equivalent. I love a sip of bourbon every now and again, but find myself hankering after something longer and cooler on a hot summers evening.
Well I need hanker no more, this Jeremiah Weed Sour Mash Brew is perfection, fruity, but with vanilla and spice, sort of a bourbon take on pimms and lemonade. In a word…… lush!
So clear out that old jam jar lurking in the back of your fridge, you now have a better use for it, get down with your inner hobo.